Layered Chocolate Mocha Cake for Your Valentine
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes a four layer 8-inch cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
1/2 cup canola oil
1 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 cup strong hot coffee 

Butter two 8-inch round or heart-shaped cake pans. Line each pan with parchment or waxed paper. Lightly butter the paper and sprinkle with flour, shaking off any extra. Preheat oven to 350 degrees. Using an electric mixer (with the paddle attachment) on low speed, mix the sugar, flour, cocoa powder, baking powder, salt and soda. In a bowl, whisk together the oil and buttermilk, eggs and vanilla. Slowly add the oil mixture to the dry ingredients. As soon as they are mixed, slowly beat in the hot coffee. Pour the batter into the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for at least 30 minutes. Turn pans upside down onto a cooling rack and remove paper. When totally cooled, cut each layer into two layers. If you used round pans and want this to be heart-shaped, simply cut an 8-inch heart out of parchment and set on top of each layer. Gently, with a sharp knife, using straight up and down cuts, cut cooled cake into four valentine layers. Eat the left overs or wrap and save for snacks. 

9 ounces semisweet chocolate, chopped in pieces
              (or pre-melted chocolate packets)
3 sticks unsalted butter, barely softened
2 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sifted powdered sugar
1 1/2 tablespoons instant coffee granules
Heat chocolate in microwave at high power for 30-seconds at a time, stir each time just until it's almost melted. Set aside and allow to cool. In a large bowl, whisk butter with electric mixer until fluffy. Add egg yolk and vanilla and beat for another minute. Scrape down the side of the bowl and beat in the powdered sugar, takes about one minute. In a separate small bowl, dissolve instant coffee in 3 teaspoons hot water. Slowly beat the coffee and cooled chocolate into the butter mixture just until mixed. Gently set the first thin layer of cake on a flat plate with the flat side facing up. Evenly spread one-sixth of the frosting over the cake to the edge. Top with the second layer and so on. Spread the remaining frosting over the top and side of the cake. Loosely cover with clear wrap to chill or cover with a cake dome and refrigerate.

Refrigerate for at least 1 hour before slicing. This cake is great to make a day or two ahead and store in the frig. Take cake out of frig at least an hour before serving. It's rich and moist and well work the effort it takes to make for your valentine. Store uneaten cake in frig.
This recipe is shared the week of Valentine's Day on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 08:45 PM, Friday Feb. 01, 2019
Updated 06:52 PM, Sunday Mar. 15, 2020



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